VEGAN TEX-MEX CABBAGE CASSEROLE
Hearty, wholesome, and oh-so-satisfying, this oil-free Vegan Tex-Mex Cabbage Casserole is loaded with irresistible Tex-Mex flavors and nourishing veggies.
Provided by Monkey and Me Kitchen Adventures
Categories Dinner
Time 1h
Number Of Ingredients 30
Steps:
- Preheat the oven to 350 F.
- Place the Sauce Spice/Herb Ingredients into a small bowl, mix well to combine, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, jalapeno pepper, and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften the veggies.
- Add the minced garlic and tomato paste, sauté for 30 seconds, stirring constantly.
- Then add the thinly sliced cabbage, and the remaining Base Ingredients (broth and water). Stir well, place the lid on the pan and cover and sauté/steam over medium-high heat for 5 to 7 minutes to wilt the cabbage.
- In the meantime, place all the Sauce Ingredients and the Sauce Spice/Herb Mix into a bowl, whisk well to combine the ingredients, then place into the skillet. Mix well and stir to incorporate all the ingredients.
- Add the black beans, pinto beans, and corn, stir well, simmer for 5 minutes.
- Create a cornstarch slurry by combining the cornstarch and water together in a small bowl, whisk to remove any lumps, then add to the skillet.Increase the heat, stir to thicken. Cook for several minutes, then remove from the stove.
- Place the crisp corn tortillas into a plastic bag and crush/break them into small pieces by using your hands (or quickly pulsing in a food processor).
- Place 1 ½ cups of the crushed corn tortillas onto the bottom of a deep 9 x 13 casserole dish.Then add the cabbage skillet mixture, then sprinkle the remaining 1 cup of crushed tortillas on top. (Optional: Dot the top with pickled jalapeno slices).
- Place into a preheated 350 F oven and bake uncovered for 25 minutes.
- Remove from the oven and allow to set for 15 minutes to allow the flavors to marry.Serve and enjoy!
Nutrition Facts : ServingSize A plate, Calories 220 calories, Sugar 6.5 g, Sodium 156.7 mg, Fat 2.6 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 42.3 g, Fiber 10.4 g, Protein 9.9 g, Cholesterol 0 mg
VEGAN TEX-MEX CASSEROLE RECIPE - (5/5)
Provided by á-77268
Number Of Ingredients 18
Steps:
- Preheat oven to 375 deg and spray a casserole dish with cooking spray. In a large frying pan heat the oil over medium heat. Add the onion, garlic, peppers, jalapoeno and saute until softened. Season with salt and pepper. Stir in our Tex-Mex spice, corn, diced tomatoes, tomato sauce, spinach, rinsed beans rice, nutritional yeast flakes and 1/4 cup of the cheese. Heat mixture through and pour into prepared casserole dish. Sprinkle with crushed chips and the remaining cheese. Cover and bake for 15 minutes. Remove cover and cook for an additional 10 minutes or until bubbly and golden brown around the edges. Serve hot. http://www.not-too-sweet.com/vegan-tex-mex-casserole/
TEX-MEX CASSEROLE
Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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- Remove outer leaves and discard, shred cabbage, place in a colander, and rinse. Drain and set aside.
- Heat oil in a large saucepan over medium-high. Add onion and saute until soft, add garlic, green onion and cook for about 30 seconds.
- Stir in Cabbage and add about 1/2 teaspoon of salt. Add 1/2 cup water/vegetable broth and cover saucepan, and cook until cabbage is tender, about 10 minutes depending on the size of the cabbage. Remove from heat. (Make sure all the liquid has evaporated, you can remove the lid after 5 minutes).
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